Photo Credit: A Sweet Pea Chef
Eggnog is a delicious holiday staple, but sometimes one glass too many can leave you feeling a little queasy. If you can relate, you'll love this indulgent non-alcoholic eggnog recipe! You can have glass after glass of this creamy, frothy goodness.
Cinnamon Eggnog
Makes 3 servings
Ingredients
- 1/2 cup strongly brewed cinnamon black tea
- 1 1/2 cups milk
- 1 tsp ground cinnamon
- 1 tsp whole cloves
- 1/4 cup sweetened condensed milk
- 4 egg yolks
- 1/2 cup granulated sugar or 1/3 cup honey
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 tsp ground nutgmeg
- cinnamon sticks and more ground nutmeg for garnish
Directions
In a large sauce pan, combine the tea, milk, cloves, cinnamon, and condensed milk over low heat until the mixture is heated through and then bring the mixture to a low boil (not a rolling boil!).
Next, beat together the egg yolks and sugar/honey until pale and fluffy. Gently temper the eggs by adding in 1 tbsp at a time of the hot milk mixture, stirring constantly. Once enough of the hot milk mixture has been added to the eggs so that they are heated through, pour everything back into the sauce pan.
Heat the saucepan over medium heat until the mixture is thickened and custard-like. Add in the heavy cream, nutmeg, and vanilla extract and bring it all to a simmer (do not boil!). Then, remove the saucepan from the heat and strain the mixture to catch any spices or solids. Chill the eggnog for at least an hour, but preferably until it is cold.
Garnish with cinnamon sticks and a sprinkle of ground nutmeg. Serve cold and enjoy!
Recipe adapted from